Raw Carrot Cake

Carrot cake is the family favourite – and my big sisters were home this weekend, so what did I do? Make carrot cake! When my sisters found out it wasn’t going to be your conventional heart attack version, they were a bit disheartened but when they tasted my version, they didn’t look disappointed to say the least 🙂 The only thing I don’t enjoy about this cake is the arm ache from grating so much carrot, but that’s where my sister came in handy

Since my last post, I have tried as much as I can to stay away from refined sugar and sweeteners. I’ve had a few occasions where I may have had a few drinks but other than that I’ve been really proud of my achievement to steer clear on the whole! It has given me a whole new world of energy and I’m starting to find my classic gym classes, well… a bit easy?! I can’t say it’s made a huge different to my figure, but that’s not what I’m doing it for, and for me to lose any more fat I’d have to make it a full time job. If any of you reading this, are contemplating going sugar free – I would 100% recommend it to ANYONE. A good reading point to start your journey is Madeleine Shaw’s cook books. She’s great at making a sugar free lifestyle look and sound like the dream. Also, I’ve been posting lot’s of sugar free meals and treats on my Instagram @goodness.grace.blog so please check me out for more inspiration!

Now you may have realised this is another recipe with no chocolate! Although nothing beats chocolate, carrot cake comes dangerously close. There’s just something about it, gooey, dense, so creamy and soooo mourish. This version is on another level though; with coconut and orange nodes, the fudgiest of frosting, a dense texture, it’s just so dreamy. Now you know the way to my heart, let me tell you how to make it. P.S if you’re still not sold, as an added bonus, they’re also gluten free, paleo, vegan and dairy free. Even Tommy was sold on this one.

Raw Carrot Cake

Prep time: 20 minutes

Setting time: 2 hours

A magical spin on the traditional carrot cake, in fact, even better. Made with only natural, whole ingredients. If you’ve got a special occasion coming up, or like me, feel the weekend isn’t right without a sweet treat – this one is for you. A dense, gooey ‘sponge’ with hints of orange and coconut, topped with a creamy cashew frosting that will keep you coming back for more.

INGREDIENTS:

2 1/2 cups brazil nuts ( I also used a few cashews because I ran out – walnuts would also work)

1 tbsp chia seeds

1 tsp ground cinammon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

Pinch of salt

1 cup dates, pitted

1/2 cup dried apricots

2 large carrots, grated

Zest from 1 orange

1 tsp vanilla extract

1/4 cup coconut flakes

1/4 cup raisins

400 ml can coconut milk

FOR THE FROSTING

1 cup cashews

2 tbsp honey

1 tsp vanilla extract

INSTRUCTIONS

Add the brazil nuts, chia seeds, cinnamon, ginger, nutmeg, orange zest and sea salt into a food processor. *If you like a bit of crunch, leave some brazil nuts out to stir in after blending*

Add the dates and apricots and continue to blend until combined

Then, tip the mixture into a large mixing bowl and stir in the grated carrot, coconut flakes, raisins, and a tablespoon of the thick part of the coconut milk. Mix with a spoon until mixture forms a moist dough

Press the mixture into a 15cm baking tin, lined with grease proof paper and then leave in fridge for 2+ hours to set.

For the cashew frosting, blend the cashews in the food processor until finely chopped. Gradually add a tablespoon at a time of the runny part of the coconut milk, until the frosting reaches a thick but spreadable consistency

When the cake has set for 1 hour, spread the cashew frosting over the top and return to the fridge for another hour.

*The more time in the fridge, the better it tastes. These keep for as long as you can keep your hungry chops off them, when stored in the fridge. Also suitable for freezing*